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Adapted from a recipe shared by Rebbetzin Lori Palatnik, JRWPThis kugel known as "THE" carrot kugel is A STAR kugel at the Palatnik table

Ingredients:

2 lbs carrots (to save peeling time, use two bags of baby carrots –which do not need kosher certificaton.5 eggs (I've used less and it's fine)1 1/2 cups sugar (I use Sucanat; I left this out entirely once and people still asked for more, sometimes I use just 1 C)1/2 C oil4 Tablespoons flour (I use barley or spelt... but you can use white too)1 teaspoon baking powder2 teaspoon vanilladash of cinnamon and salt

Topping:

Use equal parts of each, about 6 Tablespoons- but I usually use more)Unflavored bread crumbs (I use oatmeal)Vegetable oilBrown sugarDash of cinnamon

Directions:

Preheat oven to 350Cook the carrots ( I do this in Zip n' Steam bags usually but you can boil them in water and then save the water to use for chicken soup and its delicious! just more time consuming)

Blend the carrots until they are the consistency of baby food (I use an immersion blender)

Add the remainder of the ingredients and mix well (I use the whisk attachment on the immersion blender)Bake uncovered for 40 min

Combine the topping ingredients; remove the casserole from oven and add the toppingBake uncovered another 30 minutes -All done

Pan size: In general, one recipe will fit into an 8x8 pan or Pyrex, or a 9 inch spring form We just serve it with a spoon. This recipe freezes well and can be made Pesach friendly by substituting potato starch for flour and matzah farfel for bread crumbs/oatmeal